I was looking for a way to use Balsamic vinegar pearls and I came up with this easy appetizer.
Your favorite pesto
Balsamic vinegar pearls
Make balsamic vinegar pearls by dissolving 1.5 grams of agar-agar in 100 ml of hot balsamic vinegar in bring to a boil stirring continuously. Form the pearls by dropping the vinegar mixture drop wise into olive oil that has been cooled in the freezer for at least a half hour. Store the pearls in the olive oil in the refrigerator for up to 6 months.
Assemble by cutting the ends off the cherry tomatoes, so they will stand up nicely and provide a platform for the other ingredients. If your tomatoes are larger than you want you can cut them in half crosswise or just cut them down to a size you like.
Add a disc of mozzarella cheese and top it with your favorite pesto. Top the pesto with a few vinegar pearls and serve.
Your guests will love these and they are soooo easy!